Creamy Beet Dip with White Crudités

Vegetarian
Gluten Free
Creamy Beet Dip with White Crudités
45 min.
20
61kcal

Suggestions


Looking for a vibrant and delicious dip that will impress your guests at your next gathering? Look no further than this Creamy Beet Dip with White Crudités! This stunning appetizer not only boasts a beautiful deep magenta hue but also offers a delightful combination of flavors that will tantalize your taste buds. Perfect for any occasion, whether it's an antipasti platter, a starter for a dinner party, or a healthy snack, this dip is sure to be a hit.

Made with fresh, coarsely shredded beets, this recipe is both vegetarian and gluten-free, making it an excellent choice for a variety of dietary preferences. The earthy sweetness of the beets is beautifully complemented by the tangy red onion and the rich creaminess of sour cream, creating a dip that is both satisfying and refreshing. Plus, the addition of honey and red wine vinegar adds a subtle depth of flavor that will keep everyone coming back for more.

Served alongside an array of crisp white crudités, this dip not only looks stunning on the table but also provides a healthy option for your guests to enjoy. With just 61 calories per serving, you can indulge without the guilt. So gather your friends and family, and get ready to dive into this delightful Creamy Beet Dip that is as nutritious as it is delicious!

Ingredients

  • cups beets shredded peeled
  • tablespoons canola oil 
  • tablespoon honey 
  • 0.5 cup onion red finely chopped
  • tablespoons red wine vinegar 
  • 20 servings salt and pepper freshly ground
  • 1.3 cups cup heavy whipping cream sour

Equipment

  • frying pan

Directions

  1. In a large skillet, heat the oil.
  2. Add the onion and cook over moderate heat until just softened, about 2 minutes.
  3. Add the beets and cook, stirring, for 2 minutes.
  4. Add 3/4 cup of water and bring to a boil. Cover and cook, stirring occasionally, until the beets are just tender, about 5 minutes.
  5. Add the vinegar and honey and cook uncovered over high heat, stirring frequently, until the liquid has evaporated completely and the beets are very tender and dry, about 6 minutes longer.
  6. Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.

Nutrition Facts

Calories61kcal
Protein6.04%
Fat61.04%
Carbs32.92%

Properties

Glycemic Index
7.16
Glycemic Load
2
Inflammation Score
-2
Nutrition Score
2.238260878169%

Flavonoids

Luteolin
0.13mg
Isorhamnetin
0.2mg
Kaempferol
0.03mg
Quercetin
0.86mg

Nutrients percent of daily need

Calories:60.54kcal
3.03%
Fat:4.25g
6.54%
Saturated Fat:1.57g
9.79%
Carbohydrates:5.16g
1.72%
Net Carbohydrates:4.14g
1.5%
Sugar:3.82g
4.24%
Cholesterol:8.48mg
2.83%
Sodium:225.09mg
9.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.95g
1.89%
Folate:38.7µg
9.68%
Manganese:0.12mg
6.03%
Fiber:1.02g
4.09%
Potassium:135.48mg
3.87%
Phosphorus:25.85mg
2.58%
Vitamin C:2.1mg
2.55%
Magnesium:9.74mg
2.44%
Vitamin B2:0.04mg
2.31%
Calcium:21.15mg
2.12%
Vitamin E:0.31mg
2.09%
Vitamin A:100.86IU
2.02%
Vitamin B6:0.03mg
1.69%
Iron:0.3mg
1.68%
Copper:0.03mg
1.52%
Vitamin K:1.3µg
1.24%
Zinc:0.18mg
1.18%
Selenium:0.8µg
1.14%
Vitamin B5:0.11mg
1.07%
Vitamin B1:0.02mg
1.02%
Source:My Recipes